Achi

Brachystegia eurycoma

legume

Seeds of a forest tree, roasted then ground into a flour that thickens and colors Igbo soups.

Origin

Southeastern Nigeria

Season (United States)

all year round

Preparation

The seeds are roasted, freed of their husks and ground; the flour is mixed with a little water then stirred into the soup, which cooks for about ten more minutes.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Mucilages · Folates (B9) · Insoluble fibers

Did you know?

Its mucilage gives soups the stretchy texture also sought with ogbono and ofor.